Thickening agent for gravies and sauces
A thickening agent for gravies and sauces is a culinary ingredient used to add body, texture, and richness to liquid-based dishes. Common agents include flour, cornstarch, arrowroot, and roux (a cooked mixture of fat and flour), which are blended with liquids like stock or water. These techniques are foundational in many global cuisines, from French and British to Chinese and Indian cooking.
🍽️ Nutrition at a glance
Most thickening agents are high in carbohydrates, particularly starch, with minimal fat or protein unless used in a roux. They provide a modest calorie boost, typically around 30-80 calories per tablespoon, depending on the type and preparation method.
Nutrition breakdown
| Calories | 50 kcal |
| Protein | 1 g |
| Carbs | 11 g |
| Fat | 0 g |
| Fiber | 0.5 g |
| Sugar | 0 g |
| Sodium | 10 mg |
| Iron | 1.2 mg |
| Calcium | 10 mg |
| Potassium | 15 mg |
| Thiamin (B1) | 0.1 mg |
| Niacin (B3) | 1.5 mg |
| Folate | 30 mcg |
| Phosphorus | 20 mg |
| Magnesium | 5 mg |
Per 2 tablespoons (16 g) · estimated, varies by recipe
💡 What's interesting
The use of starch-based thickeners dates back centuries, with early forms like cornstarch becoming commercially available in the 1840s, revolutionizing home cooking. Nutritionally, they are a quick energy source but are often used in small amounts, making their overall dietary impact relatively minor compared to the main dish ingredients.
🍽️ Related dishes
AI estimate may be inaccurate · Terms